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Chicken Quesadilla with Homemade Tortilla & Chipotle Ranch

Name: Chicken Quesadilla with Homemade Tortilla & Chipotle Ranch
Ingredients: 2 8 oz chicken breasts (or another lean meat); 10 g olive oil (2 1/4tsp); 10 g salt (1 2/3tsp); Zest of 1 lime + juice 1/2 a lime; 3-4 garlic loves (minced); 2 g black pepper (1tsp); 3 g chili powder** (1 1/4tsp); 1 g dried oregano (.5tsp); Splash of tequila (Tbsp or so); 10 g agave syrup (2 1/4tsp); **chili powder in the US is typically a mixture of chili pepper ("spices", garlic, and salt); 310 g AP Flour (2.5c); 8 g salt (1.25tsp); 5 g sugar (1 1/3tsp); 50 g oil (canola, light olive, 1/4c); 180 g water (3/4c); 225 g Pepperjack (.5lb); 225 g Mild cheddar (.5lb ); 125 g Provolone (.25lb ); Pickled jalapeno (chopped); Neutral oil (canola, light olive, avocado, etc); 125 g mayo (i rec homemade or duke's); Juice of 1/2 lime; 10 g hot sauce (i usually use frank's, 2 1/4tsp); 50 g sour cream (3.5Tbsp); 1 chipotle chile in adobo; 1 garlic clove (pressed)

I LOVE quesadillas and this is one of the best, IMO. Melty cheese and marinated chicken in a homemade tortilla with chipotle ranch dipping sauce.

Ingredients

CHICKEN + MARINADE:

2 8 oz chicken breasts, or another lean meat
10 g olive oil, 2 1/4tsp
10 g salt, 1 2/3tsp
Zest of 1 lime + juice 1/2 a lime
3-4 garlic loves, minced
2 g black pepper, 1tsp
3 g chili powder**, 1 1/4tsp
1 g dried oregano, .5tsp
Splash of tequila, Tbsp or so
10 g agave syrup, 2 1/4tsp
**chili powder in the US is typically a mixture of chili pepper, “spices”, garlic, and salt

FLOUR TORTILLA:

310 g AP Flour, 2.5c
8 g salt, 1.25tsp
5 g sugar, 1 1/3tsp
50 g oil, canola, light olive, 1/4c
180 g water, 3/4c

ASSEMBLY AND COOKING:

225 g Pepperjack, .5lb
225 g Mild cheddar, .5lb
125 g Provolone, .25lb
Pickled jalapeno, chopped
Neutral oil, canola, light olive, avocado, etc

CHIPOTLE RANCH DIPPING SAUCE:

125 g mayo, i rec homemade or duke’s
Juice of 1/2 lime
10 g hot sauce, i usually use frank’s, 2 1/4tsp
50 g sour cream, 3.5Tbsp
1 chipotle chile in adobo
1 garlic clove, pressed

Instructions

CHICKEN + MARINADE:

Pound chicken out into about a 1″/2.5cm thick cutlets. Add to bag with other ingredients and massage to coat. Refrigerate for 10-15 minutes to marinate.
If you’ll be grilling the chicken…cook on a high grill for 5-6min on the 1st side then cook on second side for about 2 minutes.
If baking the chicken… bake at 450F/230C for 12-15 min. The internal temp should reach 150F/65-66C.
Cut chicken into small cubes, about 1/2″/1-2cm.

FLOUR TORTILLA:

Add ingredients to a food processor and spin until dough comes together into a cohesive ball. Alternatively you can mix in a bowl with a sturdy spoon.
Flip onto a work surface to knead and further develop gluten for 60-90 seconds, flouring surface/dough ball if it gets too sticky.
Divide ball into four equal pieces (125g each). Round each piece into a ball then cover and set aside to relax for about 5 mins.
Roll out into about 10″/25cm diameter rounds.
Cook each in a nonstick pan over medium heat for about 60 seconds on the first side until tortilla is bubbling. Flip to side 2 and cook for another minute. When done, transfer to bowl or basket and cover with a towel to keep moist and pliable.

ASSEMBLY AND COOKING:

Shred cheeses using largest holes on grater and mix together.
Spread cheese blend over 1/2 a tortilla followed by chipped chicken, pickled jalapenos, and another sprinkle of cheese blend and fold over.
Add a long squeeze of neutral oil into a preheated nonstick pan (over medium heat) and lay folded quesadilla into pan to cook for about 90 seconds, using another pan on top to ensure good contact for max crisping. When the first side is nicely browned and crisp, flip quesadilla to the second side, returning the top pan to press down, and continue to cook for 1.5-2min.